Smashed potatoes with chimichurri
New potatoes, raw
Calorie controlled cooking spray
Lemon Juice, Fresh
½ small, roughly chopped
Chilli, Green or Red
½ individual, red, deseeded
White Wine Vinegar
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Cook the new potatoes in a pan of boiling water for 20 minutes, or until tender. Drain and put on a baking tray, then gently crush using the back of a spoon.
- Season to taste and mist with cooking spray. Roast for 20 minutes, until the edges are golden.
- Meanwhile, put a small handful each fresh coriander and fresh flat-leaf parsley, the garlic, lemon juice, onion, olive oil, red chilli and white wine vinegar in a mini food processor with 1 tablespoon cold water, then blitz to combine.
- Spoon the chimichurri over the potatoes and serve.